Happy Meatless Monday!  Another week and another tasty vegetarian recipe courtesy of renown chef Jamie Oliver.  As you may or may not know, we support the Meatless Monday campaign – a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health.  It’s part of an eco-friendly worldwide movement to reduce consumption of animal products in favor of more plant-based meals to fight global warming and improve our personal health.  This week we’re featuring Jamie’s recipe for Leek and Potato Soup.

photo by David Loftus

Leek and Potato Soup (serves 6-8)

Ingredients:

• 2 carrots
• 2 celery stalks
• 2 medium onions
• 1 pound leeks
• 2 cloves of garlic
• 1 ¾ quarts vegetable broth, preferably organic
• 1 pound potatoes
• olive oil
• sea salt and freshly ground black pepper

Instructions
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into ¼-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into ¼-inch dice. Add the boiling broth to the vegetables . Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

Serve with a side salad and fresh bread.  Bon Appetite!

This is another delicious vegetarian recipe that’s heart-healthy and earth-friendly.  Join Planet Forward as we celebrate the Meatless Monday movement by choosing meatless alternative meals one day a week.  Go to meatlessmondays.com to find out more.